To make the cream filling whisk all the ingredients together until smooth then put in the fridge until later.

To make the buns, whisk the eggs and sweetener together until thick and creamy. Sieve in the cocoa and orange options and fold into the egg mixture using a metal spoon. Divide the mixture between 12 bun cases and bake on the top shelf of the oven for 10 minutes until firm.

Remove from the oven and place on a wire rack to cool.

Once cool, remove from the cases and sandwich two buns together with the cream in the fridge.